Tag Archives: clemson farmer’s market

What’s for Dinner: May 27 Part 2

The rest of the week follows. I’ve noticed that when I talk about the farm share, people feel compelled to talk about how regular I must be. I think this is odd, so I won’t bother to comment on my system. What I like is that I’m eating fresh, local veggies, grown by students who are actually caring about sustainability. I do many things, but gardening is not one, so I’m happy there are those willing to do it.

Zucchini Pasta with Arugula

Tuesday: this was a boring, easy dish. I didn’t even bother to take a picture of it. I started with a recipe from Vegetarian Times, but it morphed into something that I make a lot: the broccoli pasta. That one is a favorite in the house and this is more or less the same thing. Here’s the formula:

  1. 8 ounces pasta. We usually use the penne, but have fun with the shapes. Pick a nice sturdy one that will hold the sauce.
  2. Veggies. We’ve done broccoli, parsnips and kale, leftover stuff in the fridge and now zucchini and arugula. I also threw in rosemary and basil, because it was there.
  3. Sauce. I’ve done some olive oil and parmesan (which ROCKS on the broccoli), I’ve made a sauce with leftover coconut milk (which is delicious and somewhat sweet), and of course, we’ve done tomato sauce. I’m not an enormous dairy product consumer any more, so I’ll do a 1/4 cup of olive oil and a sprinkling of cheese. Then I serve the cheese on the side for others who might prefer more cheese.

Whatever way I’ve made it, the family always happily eats it. We’ve got a solid lunch serving for the husband, since he ate the rest of the spanakopita today (which meant he had a meatless day hee hee.)

Left: radishes, two squash, broccoli and cauliflower, a lot of lettuce. Thinking I’ll share the lettuce with coworkers.

Potato and Squash Torte

This one was a slam dunk. The tough part was figuring out how to squeeze it in to the evening. I skipped the last two Jazzercise songs, ran home to slice 2 pounds of potatoes and 1.5 of those enormous yellow squash and threw this sucker together. I skipped using the flour, just drizzling with olive oil and sprinkling the spices (I still had rosemary, so that, salt and thyme were used) and parmesan between the layers. I turned on the oven and ran to pick up the kid. Came home and cleaned up and waited for the husband to return from his workout. Wednesdays are wacky. Anyway, he finally returned and we scarfed this one down. A major success, but it’s pretty standard fare, so I thought it’d be hard to screw this one up.

Squash Chips

And I had most of a second squash left. What to do with it? So, I got creative and made squash chips. I figured if you could make them out of potatoes or kale, certainly it would work with squash. It does! Take a squash and slice it with a mandolin. (NOTE: be very careful. My friend Amanda still has a nasty scar from her mandolin accident, which I believe required a visit to the emergency room.) Then arrange on a baking sheet THAT HAS PARCHMENT PAPER ON IT.  If you don’t, you’re going to end up throwing away the pan, because they will probably become one with that pan. Heat the oven to about 250-275. Spray/drizzle with olive oil and then the spice of your choice. I tried salt: waaaay too salty. I tried tumeric, cumin and that was good. I tried pepper and was apparently overgenerous with the pepper, but they are good! Just have water close by. Then I googled it and found out someone had already done this. I waited until they were mostly light brown. Then we ate them all up.

Food left this week: still some lettuce, some radishes and the broccoli and cauliflower. If my husband doesn’t get around to using it, I’ll roast that and make him more soup. Looks like we’re eating out on Thursday and Friday.

What’s for Dinner: May 20

WHEW. A month in and here’s the number one thing I’ve learned about a farm share: it’s work. If you don’t love cooking, don’t do it. DON’T. It’s great and amazing but you will cook your ass off.
I’ve started doing the majority of the cooking on Sunday, to ensure that I use the veggies before they wilt or go bad or whatever.

Friday night, I came home and washed and stored the kale and the beet greens, which I put into ziplock containers, along with the romaine, which I stuck in the salad spinner container.

Saturday, I was being ridiculous, running the Warrior Dash. So today, I spent most of the day in the kitchen.

Instead of telling you what we ate each day, I’m going to list it by ingredient.

Arugula: using on salads, which I eat for lunch. Also the radishes and the romaine will be used in the same salads, if not just gifted to coworkers.

Squash: made a squash gratin from Joy of Cooking. Joy of Cooking was the first serious cookbook I bought myself, which I got by not returning the book club postcard in the mail. (Remember those? Anyone?) I got the book and was fascinated by all the information in there and it’s been my go to for 17 years now.

Now the bad thing is that my husband likes his squash gratin heavy on the gratin. Me, I’ve cut way back on cheese consumption. So, we compromise. I make it light on the cheese and then he adds cheese to his serving. And, since I had a bunch of broccoli, I added that to this dish. I also served it with farro, which is a really yummy wheat grain.

Steam for 10 minutes:

  • 1 pound of squash
  • Broccoli to your liking

Add:

  • Milk (called for cream but I wasn’t going to buy cream just for this dish, so I just used milk)
  • Parmesan cheese (a couple of tablespoons)
  • Mozzarella cheese (called for a 2/3, again I used half of that)
  • A splash of white wine if you have it (I didn’t)
  • A t of coriander
  • And a good shake or two of oregano
  • Salt and pepper
Spread in a 9 x 13 pan, sprinkle bread crumbs (ideally Panko, which I thought I had, but I didn’t, so I used cornmeal instead) and more parmesan. Bake for 30 minutes at 350.
Serve hot, with cheese available for those that can’t resist the stuff.

Beets: I stored the beet greens right away. Today, I used two beets and half the beet greens. The beet greens were used in a beet green pesto, which I got from my friend Heather. This was immediately put in the freezer.

  • Boil the greens from about 3 beets for 10 minutes. Drain and squeeze out the water. Put in a food processor with about a 1/3 cup of walnuts, 2-3 cloves garlic, salt and 1/3 cup of oil.

The beets I roasted while I made another batch of zucchini muffins. Those I peeled, chopped and stuck in the fridge. I’ll use that and the rest of the beet greens along with brown rice to make a beet pilaf, which I got from the Mollie Katzen Vegetable Heaven book.

Zucchini: one will be used in salads. I don’t care so much for cucumbers, but raw zucchini is just fine with me! I also made more zucchini muffins, as these were a big hit last week. However, I put them in the freezer this time, keeping only a handful out at a time. They will turn on your by mid-week. Who knows what I will do with the last zucchini.

Kale: Kale soup this time! And this time, it went directly to the freezer. I made this almost exactly as the recipe called for, except I added a lot more vegetable broth. The whole box. Also, I only used half the kale she called for, so I could continue to have my kale banana smoothies, which are suprisingly delicious. It’s not at all what you would think it is.

Cilantro: gave to a friend. I didn’t have any plans that worked for cilantro this week.

Turnips: storing. We like turnips, but I can only eat so much. UPDATE: went to lunch with a friend who revealed that she likes turnips, so I gifted three to her, kept the other three for ourselves.

Cauliflower: I do not like cauliflower. I just don’t. My husband, on the other hand, loves it. Unfortunately, he’s not around to eat it, so I made roasted broccoli cauliflower soup instead. Very simple and he was happy. I did cook the broccoli and cauliflower a LITTLE long because there was a huge family squabble in the middle of this. Still, he said it was good and added a smoky flavor. He plans to bring it out, add milk (it’s THICK), add cheese and enjoy it.

Green onions: will use as garnish on the beet pilaf.

And that leaves the cabbage: Again, not a huge fan of cabbage, but I’ll try it. So, I made cabbage rolls. I changed the original recipe a bit. I just couldn’t grind a cup of almonds! Continue reading